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Who needs a trip to Krispy Kreme or Dunkin Donuts when you can make your own doughnuts at home? These are healthy, easy, and are just as delicious, without all the fat and sugar.

Easy Baked Doughnuts [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

12 doughnuts

Ingredients

Dry 

  • 1 1/2 cup all-purpose flour
  • 1/2 cup agave nectar
  • 2 tsp. baking powder
  • pinch of salt
  • dash of cinnamon

Wet 

  • ¾ cup soy milk
  • 1 tsp apple cider vinegar
  • 1 tsp. vanilla extract
  • ¼ cup applesauce
  • ¼ cup coconut oil

Preparation

  1. Preheat oven to 350ºF/180ºC
  2. In a mixing bowl, combine the dry ingredients
  3. In a small sauce pan over medium low heat combine the wet ingredients and mix until it starts steaming (2-3 minutes)
  4. Add the wet mixture to the dry and mix until just combined to form a soft dough
  5. Scoop dough into a nonstick doughnut pan and bake for 12 minutes. Let the doughnuts cool completely and decorate with melted chocolate

 

AUTHOR & RECIPE DETAILS


photo

Dimitra Kontou is the owner and chef of the ImproV Cafe & Resto, the only vegan restaurant in Athens, Greece. Dimitra is a vegan food enthusiast with a passion for health and wellness. She blogs on Veglite, a blog about vegan healthy cooking. Dimitra also offers free lessons of vegan cooking on a weekly basis and often organizes vegan bake sales for Animal Rescue Organizations.


 

 



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0 comments on “Easy Baked Doughnuts [Vegan]”

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Esti Allina-Turnauer
2 Months Ago

Btw - I used spelt flour and they came out great. One question: what\'s the importance of heating the liquid ingredients?


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Esti Allina-Turnauer
2 Months Ago

I was looking for an easy no-fry vegan doughnut recipe and this recipe delivers. I served them coated with chocolate on top. Our guests and my family loved them! I doubled the recipe and barely got 15 doughnuts in the pans I was using. Next time I\'ll fill them less and get more doughnuts out of the recipe. I\'ll be using this recipe throughout this week of Chanukah. Thanks for a great, yummy recipe (I added different spices - cardamom and nutmeg, as I had just run out of cinnamon.)


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